Summer greens on bibimbap

As I had the Korean ingredients…

Then the classics : kimchi, shiso, gochijang. Daikon radish is here under the form of sprouts.

Brown rice with the hot weather favorites : moloukhia and goya (bitter squash). And Awaji island red onions. I have slightly steamed that. Too many raw veggies are hard to digest.

Egg yolk. The white is cooked and hidden under, I don’t throw away.

Korean Gourmande (photo compilation of my Korean posts)

A crispy side chat-wan. Iriko (small dried fish) toasted with sesame and curry mix.

With a cup of sencha green tea. Now mix and enjoy !

Oyi neang guk, seki-han and daurade flambee au pastis.

This meal is a psychedelic mix… well, I ate it in 2 steps, the Provence style fish with rose wine. And after a break, the 2 Asian dishes, Japanese seki-han (red rice) and a Korean cold cucumber soup.

This is oyi neang guk (오이냉국). The recipe is here, from the blog of Kourmet. My julienne of cukes could have been finer… and my fingers shorter ? Well, they were very mature and on the soft side.
That was excellent and super super hot… because the recipe said half a red chili pepper and green chili pepper, probably one half in total. Then, I was with 2 halves of peppers sold as “hot hot-chili” for some reason (they are at the hottest of the year now ! ), and I thought “I would do nothing with the rest of peppers, so let’s put them all.”. Waaaah !!! But you feel refreshed a few minutes after.

The red rice (mochi-gome sticky rice, genmai brown rice and azuki beans) was sweet…

Served with goma-shio.

Other sekihan posts :
Les nympheas, impression lunch

torimune chirashi zushi – bird sushi

sekihan, red rice

So now, this beauty. It’s a red tai (Japanese snapper, daurade), emptied, scaled off, in olive oil, sea salt, herbes de Provence… Dry garlic chips on the sides.
First a siesta of 15 minutes.
Then 10 minutes under the grill (broiler).
10 minutes siesta.
5 minutes under the grill… and ffff :

It’s flambled (blazed) with pastis, French anis liquor : pour 0.5 mm of your liquor in a small metallic cup or a metallic ladle. Heat the bottom with a lighter till you can smell the alcohol. You can quietly pour 1/2 over your fish, set fire in the cup, pour the rest in one move… oops a bit late for the photo.

With celery stalks and leaves and cherry tomatoes. The veggies could have been baked too, but in this season, I prefer them raw.

Cal 579 F13.4g C61.0g P61.8g

Nameko, the funny mushroom and Seoul Summer noodles

Korean soba noodles and Japanese nameko mushrooms.

First, let me present you Miss Nameko. It’s a mushroom with a girl’s name and a fav’ topping for Japanese Summer noodles (served cool). Most of the time, you can buy them already boiled, and most restaurants serve those… and I don’t like them because of an unpleasant bitter aftertaste. That’s only when I could taste fresh ones that I started to like nameko.

A pack of raw nameko :

Raw the nameko is not dry, not wet : it’s sticky. It’s full of glue around.
When you cook them (about 1 minute in boiling water, refreshed in icy water)… the glue takes a jelly texture :

It’s very refreshing to eat.

Seoul noodles… well, Korean soba noodles :

They look like “hair” of a plastic doll when you buy them (raw, non refrigerated or refrigerated). I often buy only the noodles, this time I had stock with them.
I don’t like their stock, too salty, glutamate, faux-sugar (stevia), coloring, what’s not… but it’s convenient. I had no time.
Normally for this dish : make a simple stock (fish, meat or seaweed + garlic and onion), season it “sweet and sour” with sugar/honey and rice vinegar, salt at your taste. Cool it with ice-cubes.
That was beef stock… I have used 1/2 add water, dry garlic, more vinegar, so salt was less dominant.
Pass the nooddles 1 min in boiling water, refresh in icy water.
Garnish with toppings.

As you see, boiled eggs, leaves of daikon radish, nameko, baby okra, daikon radish, a leaf of shiso (perilla). And kimchi.

Cal 506.5 F10.9g C80.6g P30.0g

Posotbap (Korean rice and mushroom, from Beyond Koreanfornian blog)

I did the recipe of “Korean monk meal” from Tamar’s blog

So bap… is rice, today mine is pink thanks to a grain called “takakibi” (more info later).

Posot stands for mushrooms. I have used a few dried shiitake. Their taste is very strong, you wouldn’t eat a large serving of them.

And a full pack of shimeji mushrooms, that have very shallow flavor… and you’d find boring to have only them.

As “banchan” side veggies : dices of daikon radish, steamed napa cabbage and kimchi. The monks wouldn’t have kimchi… so, trim the red object on the photo if you are a strict bonze.

Double serving of rice :
C475.4 F7.4g C95.1g P15.9g

Today’s bibimbab…double daikon.

You’ll see it often here. I could even make a bibimbap category.
Korean “mixed rice”… the recipe is simple
-very hot rice : I put the riceit the plate and re-heat it in the oven, or I use a special bowl that is also heated in the oven , then I pass sesame oil and put freshly cooked rice on it
-a variety of ingredients, raw, pickled and cooked veggies, seafood, kimchi, meat…
-a little kochijan sauce
-often an egg (especially if there is no meat nor seafood)
To eat : mix everything quickly.
You can add a few spoons of soup if it’s too dry (and if you have soup).

Today : Double serving of hatsuga genmai rice, kimchi, boiled mushrooms, daikon radish leaves and stalks (slightly passed in hot water), very small daikon roots, egg, sesame seeds, kochijan sauce and a few drops of fragrant dark sesame oil.

Cal 548 F16.3g C75.4g P27.5g